Cuban Sandwich Pressed Pork Ham

The aroma of melting Swiss and mustard hit me before I even rounded the corner toward that tiny sandwich shop in Little Havana. I'd been wandering Miami for hours, starving and slightly sunburned, when that scent literally stopped me in my tracks. One bite of that pressed perfection, with pickles tangy and crisp against the salty pork, and I understood why people line up for these things. My version comes pretty close to that memory, though I make them at home now whenever the craving hits.

My roommate walked in during my third attempt at recreating that Miami magic, immediately abandoned her grocery bags, and demanded I make her one. Now she shows up with roast pork every time I mention Cuban sandwiches, which is often. We've eaten them on Tuesday nights after terrible days, during hurricane prep, and once on a beach towel watching the sunrise. Something about pressing all those layers together just makes everything feel better.

Ingredients

• 8 oz (225 g) roast pork, thinly sliced: This is the soul of the sandwich, so get good roast pork from your deli or make your own mojo style pork
• 8 oz (225 g) deli ham, thinly sliced: Provides that classic salty undertone that balances everything else
• 8 oz (225 g) Swiss cheese, thinly sliced: The melting factor that holds all the layers together
• 1 loaf Cuban bread: Traditional Cuban bread is ideal with its thin crust and soft interior, but soft French or Italian bread works perfectly
• 1/4 cup yellow mustard: Don't skip this, it's the bright tangy element that cuts through the richness
• 16 dill pickle slices: Arrange these carefully so every bite gets that essential crunch and vinegar punch
• 2 tbsp unsalted butter, softened: For that golden crispy exterior that makes the press worth it

Instructions

Prep the bread canvas:

Slice each bread portion horizontally and spread mustard generously on both cut sides, reaching nearly to the edges

Build your masterpiece:

Layer the bottom half with roast pork first, then ham, followed by Swiss cheese, and finish with pickle slices before topping with the other bread half

Get ready to press:

Lightly butter the outside of each sandwich, using just enough to coat without soaking through

Press to perfection:

Heat your skillet or sandwich press over medium heat, place sandwiches inside, and press down firmly with a heavy pan or closed press for 4-5 minutes per side until golden and melty

The grand finale:

Remove from heat, let them rest for just 30 seconds so the cheese sets slightly, then slice diagonally and serve while still hot and pressing

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Last summer my dad, who claims he doesn't like fancy food, took one bite and went silent for a full minute before asking if I could teach him how to make these. Now he texts me photos of his pressing attempts with commentary about pickle placement and cheese distribution. It's become our thing, sandwich pictures across state lines, each one a little different but all chasing that same memory of Miami sunshine.

Bread Matters More Than You Think

After trying every bread in my grocery store, I've learned that Cuban bread's lard content and thin crust make a difference you can actually taste. Italian bread from the bakery section works better than the bagged stuff, and whatever you choose, let it sit out for an hour before pressing. Slightly stale bread actually crisps better without getting soggy from the mustard and meat juices.

Press Without A Press

Don't let lack of equipment stop you, because a cast iron skillet plus another heavy pan on top works beautifully. I've used Dutch ovens, heavy cutting boards, and even a foil wrapped brick in desperate times. The key is applying steady, even pressure and being patient enough to let that bottom crust develop properly before flipping.

Make Them Your Own

Once you master the classic version, you might start experimenting like I did. Sometimes I add a little mojo sauce to the pork slices before assembling, or use aged Swiss for extra nuttiness. My cousin puts potato chips inside for crunch, which sounds wrong until you try it. But always make the classic first, because getting that right is its own reward.

• Let pressed sandwiches rest for 30 seconds before slicing so everything holds together
• Cut diagonally to show off those beautiful layers when serving
• Wrap leftovers in foil and reheat in a 350 degree oven for 10 minutes

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Whether you're making these for a crowd or just Tuesday dinner for two, there's something deeply satisfying about that first press and the way all those flavors melt together. Some recipes are just worth keeping in regular rotation, and this one's definitely earned its spot.

Common Questions

→ What makes a Cuban sandwich authentic?

Traditional Cuban sandwiches require specific ingredients: Cuban bread, roast pork (not just ham), Swiss cheese, pickles, and mustard. The pressing technique creates the signature crispy exterior and melted interior that defines this classic.

→ Can I make these without a sandwich press?

Absolutely. Use a skillet or griddle instead, pressing down firmly with a heavy pan or spatula while cooking. The key is applying steady pressure to achieve that characteristic crispy, compressed texture.

→ What bread works best for Cuban sandwiches?

Authentic Cuban bread is ideal with its thin crust and soft interior. If unavailable, look for soft French or Italian bread that mimics this texture. Avoid dense artisan breads that won't compress properly when pressed.

→ How do I prevent the bread from burning?

Use medium heat rather than high, and keep an eye on the first side carefully. The butter should brown the bread gradually. If using a press, check after 5 minutes to ensure even golden color without scorching.

→ Can I assemble these ahead of time?

While best enjoyed freshly pressed, you can assemble the sandwiches up to 4 hours before cooking. Wrap tightly in plastic and refrigerate, then grill when ready to serve. This actually helps flavors meld together.